5 to 6 eggs, hard boiled and finely chopped
3 to 4 - 6 ounce cans tuna, drained
2 to 3 stalks celery, diced
3 - 4 Tablespoons dill relish *
1 Tablespoon dried parsley
1/2 teaspoon dried, minced onion
1/2 teaspoon dillweed
mustard, your favorite variety - if desired
Combine all ingredients.
Add mayonnaise and mustard to your preference.
Refrigerate 2 or 3 hours before serving.
Pairs Well With
This recipe is great as a salad or sandwich. The celery gives added crunch, and the dillweed and dill relish gives added tang.
Chopped dill pickles OR sweet relish may be substituted.